Description
A refreshing salad featuring couscous, arugula, feta cheese, and a zesty lemon vinaigrette.
Ingredients
Scale
- 1 ½ cups dried pearl couscous, about 3 cups cooked
- 3 ounces baby arugula or tender salad greens, about 4 cups
- Half of a hothouse (seedless) cucumber, chopped
- 2 ounces feta cheese, crumbled, about 1/2 cup
- 2 tablespoons fresh lemon juice, about 1/2 large lemon
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon honey or maple syrup
- 1 tablespoon minced preserved lemon, optional
- 1 teaspoon dried basil or a handful chopped fresh basil leaves, optional
- Sea salt and fresh ground black pepper
Instructions
- Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8 to 10 minutes. Drain, then add to a large bowl.
- Meanwhile, make the lemon vinaigrette. Whisk lemon juice, olive oil, honey, preserved lemon, and basil until it looks thick and blended. Season to taste with salt and fresh ground black pepper.
- Toss the cooked and drained couscous with the dressing, then set aside for 5 minutes, stirring occasionally, until cooled slightly.
- Finish the salad by adding the arugula, cucumbers, and feta. Toss well, then serve.
Notes
- Preserved lemon and fresh basil are optional ingredients for added flavor.
- Adjust the seasoning according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg